Cold Beet Borscht Cold Beet Borscht

Author: Canadian Living

From Homemakers Magazine's food editor Andrew Chase, this was one of his father's favourite soups, reflecting his Baltic-Jewish background. Beet juice can be hard to wash off, so lightly oil your hands (or wear gloves). A food processor with grating attachment makes grating easy.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2009



Cut stalks off bunches of beets; set stalks aside.

Peel and coarsely grate beets and carrots; set aside.

Place dillseeds, peppercorns and cloves in cheesecloth bag or metal spice (or tea) ball. Set aside.

In saucepan, bring 8 cups (2 L) water, wine, onion, salt and spice bag to boil. Add beets and carrots; reduce heat and simmer until tender, about 30 minutes.

Meanwhile, cut greens from beet stalks; shred greens and discard stalks. Add greens to pot; simmer until tender, about 5 minutes. Remove from heat.

Discard spice bag; stir in lemon juice and granulated sugar. Let soup cool. Refrigerate for 4 hours. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Ladle chilled soup into bowls. Top each serving with slices of cucumber and egg and dollop of sour cream. Sprinkle with dill (if using).

Nutritional facts Per serving: about

  • Sodium 640 mg
  • Protein 8 g
  • Calories 184.0
  • Total fat 8 g
  • Potassium 758 mg
  • Cholesterol 151 mg
  • Saturated fat 4 g
  • Total carbohydrate 20 g


  • Iron 14.0
  • Folate 42.0
  • Calcium 11.0
  • Vitamin A 66.0
  • Vitamin C 28.0
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Cold Beet Borscht